=> 4 pork chops
=> salt and pepper to taste
=> 1 pinch garlic salt, or to taste
=> 1 onion, chopped
=> 1/2 pound fresh mushrooms, sliced
=> 1 (10.75 ounce) can condensed cream of mushroom soup
=> Bacon chops with salt, pepper, and garlic salt to flavor.
=> In a large pan, brown the mouth over medium-high heat.
=> Add the onion and mushrooms, and cook for one minute.
=> Pour cream of mushroom soup over chops. cocoon skillet and reduce hotness to medium-low.
=> Fizz 20 to 30 minutes, or up-to chops are cooked throughout.
=> 1 pound skinless, boneless chicken breast meat – cubed
=> 2 tablespoons vegetable oil
=> 1/2 cup sliced green bell pepper
=> 1/2 cup sliced red bell pepper
=> 1 cup carrot strips
=> 1 clove garlic, minced
=> 1 tablespoon cornstarch
=> 1/4 cup low sodium soy sauce
=> 1 (8 ounce) can pineapple chunks, juice reserved
=> 1 tablespoon vinegar
=> 1 tablespoon brown sugar
=> 1/2 teaspoon ground ginger
=> Brown chicken in oil in a large pan over medium high heat.
=> Add red bell pepper,green bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
=> In a small bowl, mix cornstarch and soy sauce and mix well.
=> Flow integration into the pan, along with the pineapple and liquid, vinegar, sugar and carroty. Stir together and convey in to a full boil.
=> 2 cups all-purpose flour
salt and ground black pepper to taste
1 pound thin-sliced chicken breast cutlets
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup butter
1/4 cup lemon juice
2 cups chicken broth
2 tablespoons all-purpose flour
4 sprigs fresh parsley
1 lemon, cut into wedges
=> 2 cups flour with salt and pepper. covering chicken cutlets in experienced flour, shaking off more, then dipping in egg.
=> Then Reflect vegetable oil in a large pan over middle heat. fry chicken up to golden brown to both sides, 5 to 7 minutes; transport to a plate.
=> Thaw butter in the same pan; cook and shake outstanding 2 tbspn flour in butter for 5 record, then add chicken broth and lemon juice. boil up to thickened, about 10 minutes. Return chicken to the pan. Continue simmering up to chicken is no longer pink in the middle, about 15 more minutes.
=> Serve hot with lemon wedges and rosemary sprigs.
2 Boneless chicken breasts
8 Walnut kernels
1 tbsp Mayonnaise
2 tbsp Lemon juice
1/2 tsp Crushed red chillies
salt to taste
3 tbsps Olive oil
4 tbsps Poppy seeds
6 leaves Iceberg lettuce
6 leaves Lollorosso lettuce
6 leaves Romaine lettuce
=> Take mayonnaise in a bowl.Add 1 tbsp of lemon juice,1 tbsp of water & compressed red chillies & mix.set aside.
=> Then Add toasted walnuts and torn lettuce leaves in mayonnaise and mix well.alter keen on a Serving bowl.
=> Slice the chicken breasts sparsely.Sprinkle salt& remaining lemon juice on both sides of the slices.
=> Heat olive oil in a grill pan. Roll the chicken breast slices in the poppy seeds,stir off surfeit & grill till both sides turn crisp & a light golden brown.
=> Cut the chicken breasts into large chunks &place them over the lettuce leaves & serve immediately.
100 grams chicken breast
1 tbsp Honey
1 tbsp lemon juice
2 tbsp Olive oil
5 Baby onion(peeled)
1 small sized carrot(sliced)
3 cloves Garlic (crushed)
1/2 inch piece Ginger (chopped)
1/4 tsp Lemon rind (chopped)
salt to taste
1/2 tbsp Mustard paste
1 tbsp Orange juice
1/4 tsp pepper powder
1/2 tsp Red chilli flakes(crushed)
1 Spinach leaf
1/4 medium yellow bell pepper
1/4 medium Red bell pepper(diced)
1/4 medium Capsicum()
1 cup Brown rice
1 tbsp Butter
a spring Fresh parsley
=> Heat olive oil in a pan. Add baby onions, sliced carrots, crushed garlic and sauté.
=>In a bowl mix sliced ginger, chopped lemon rind, salt mustard paste, orange juice, pepper powder, crushed red chili flakes, honey and lemon liquid and mix.
=>Marinade the chicken in this mixture for about half an hour.
=>Take a baking tray. Spread the potatoes at the base. Put marinade chicken. Place spinach leaf under the breast. Pour the enduring honey on top. Preheat oven at 200 C.and bake for about 15 to 20 minutes.
=> Heat remaining olive oil in the pan. Add red bell pepper, yellow bell pepper, capsicum and saute.Add roasted brown rice and mix. Add salt.
4 medium potatoes,boiled and peeled
1 cup refined flour
3 tbsp rice flour
A pinch baking powder
salt to taste
Buttermilk as required
1 medium onion
5/2 tspn oil
2 tspn mustard seeds
8-10 curry leaves
1/2 tspn turmeric powder
=> combine refined flour,rice flour,baking powder and salt in a bowl.Add buttermilk and whisk well into a smooth batter of dropping consistency.set aside.
=> Slice onion.
=> Heat 3/2 tspn oil in a non-stick pan.Add mustard seeds,curry leaves and sliced onion and saute till the onion turns translucents.
=> Slice potatoes.
=> Add turmeric powder to the pan,mix well and saute for a minute.
=> Add sliced potatoes and toss to mix add salt,mix well and saute for a minute.
=> Add sliced potatoes and toss to mix.Add salt,mix well and cook for a minute.switch off heat and set aside.
=> Heat 1 tspn oil in another non-stick pan.Pour a ladleful of batter and spread into a pancake. Cook till the underside turns golden.flip and cook till the other side is also done.
=> Place pancakes on a worktop and put a generous portion of potato mixture on one side.Roll.
=> Serve immediately.
=>750 grams chicken on bone ,cut into pieces
=>1 cup yogurt
=>1 tbspn ginger-garlic paste
=>1/4 tspn turmeric powder
=>1 tspn red chilli powder
=>1/2 tspn coriander powder
=>2 tspn roasted cumin powder
=>1 tspn gram masalan powder
=>1 tbspn red chilli paste
=> salt to taste
=> 2 tbspn oil
=>3/4 cup browned onions
=>3/4 cup tomato puree
=>3 tspn almond paste
=>1 tspn ghee
=>3 tspn fresh crem
=>1 tbspn chopped fresh coriander leaves
=>Ginger juliennes for garnishing
=>A fresh coriander spring for garnishing
=> Take chicken pieces in a bowl. Add yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, gram masala powder, red chili paste and slate and mix well. Keep cold to marinate for 1 hour.
=> Heat oil in a non-stick pan. Add steeped chicken forth with the marinade, wobble and cook till the oil leaves the sides of the pan.
=> Mill browned onions into a coarse paste.
=> Add tomato puree to the pan. Stir to mix and heat for 2-3 minutes.
=> Add browned onion paste and mix well. Add 1/2 cup water and agitation to mix.
=> Add almond paste, mix well and cook till the chicken is fully cooked.
=> Then heat 2 pieces of coal on shortest flame till very hot.
=> Transfer hot coal pieces into a steel koori and put the koori in the center of the pan. Add pieces and ghee in the koori and cover the pan for 2 minutes.
=> Remove the shelter and mix well. Add cream and mix well. Add chopped coriander and mix well.
=> Garnish with ginger juliennes and coriander spring and serve hot.
=>900 gram Fish (cut into darnes)
=>1/2 tsp Turmeric powder
=>2 tbsps Coconut oil
=>1/2 tsp Mustard seeds
=>20 curry leaves
=>12 Shallots (thinly sliced)
=>1 inch Ginger (chopped)
=>5 cloves Garlic(crushed)
=>1/2 tsp Fenugreek seeds
=>3 Kodumpuli(shredded &soaked)
=>4 tsps Red chilli powder
=>salt to taste
=>(Mixed with water to a paste)
=> Sprinkle salt and a little turmeric powder over the fish pieces.
=> Heat a chatty ,oil mustard seeds and when they splutter add curry leaves and shallots and sauté till lightly browned.
=> continue to sauté and add garlic and ginger. Then slightly add fenugreek contuse powder. Add fish pieces and sauté for 1 minutes.
=> Then add the kodumpulli pieces with water and mix well.
=> Blend the outstanding turmeric powder and red chili powder in a little water and add it to the fish .Adjust salt and cover the chatti,cook on medium heat till the fish is cooked and the oil surfaces.
=> Serve hot with rice.
200 grams Boneless chicken
2 stalks Spring onion greens finely chopped
1/2 cup Chicken stock
1 medium onion,diced&separated
2 tbspn Red chilli paste
salt to taste
10 to 12 cloves Garlic,finely chopped
2 tbspn Cornstarch
2 tbspn Tomato ketchup
2 tbspn oil
=> Cut 200 grams boneless chicken into 3/2 inch sized pieces.
=> Mix 2 tbspn cornflour in 2 tbspn chicken stock.
=> Heat 2 tbspn oil in a wok,add the 10-12 finely chopped garlic cloves and stir-fry briefly.
=> Add 1 diced & separated medium onion,chicken pieces,salt and stir well.
=> Add 2 tbspn tomato ketchup, 2 tbspn red chilli paste, little chicken stock and mix well till the chicken is done.
=>Add dissolved cornstarch and cook for a minute or until the sauce starts to thicken,stirring continuously.
=>Add 2 stalks finely chopped spring onion greens and serve hot.
=> 450 grams Baby potatoes,boiled and peeled
=> 4 to 5 dried red chillies
=> 2 tbsp Garlic,chopped
=> 1 tspn + for garnish Black peppercorns,crushed
=> salt to taste
=> 2 tbspn oil
=> 1/2 tspn Red chilli paste
=> 1/2 tspn Soy sauce
=> 1 tspn Lemon juice
=> Fresh coriander leaves
=> 2 tbspn chopped
=> 1 tspn Vinegar
=> 1/2 Cumin powder
=> 1 tspn Coriander powder
=> 4 stalks Spring onion green,choppeds
=> 200 grams noodles,boiled
=> 10 to 12 Chicken tikka
=> Heat 2 tbspn oil in a non stick pan,add 1 tspn severed garlic and saute.
=> Add 4 tbspn tomato paste,1 tspn red chilli paste, 1 tspn coriander powder, 1/2 tspn cumin powder,salt,1 tspn lemon juice,1 tspn vinegar and 4 stalks sliced springtime onion bulbs and mix and saute for a minute.
=> Cut 10-12 chicken tikka into small pieces and add.Add 1 tspn soy pottage and 1/4 cup water and mix well.
=> Add 200 grams stewed noodles and toss.Add most of the spring onion greens and 1 tbspn chopped fresh coriander leaves and mix well.
=> Serve hot garnished with enduring spring onion greens.